My Favorite Peach Pie

Steps

1. 1In a large bowl stir together the flour and sugar. Add the cubes of cold butter and mix together until the mixture resembles tiny pebbles or large grains of sand. Like I said, I like to use my hands, but a pastry blender works well too. Then add 1/4 cup cold water. Mix together and try to form a dough ball. If the mixture is too crumbly, add another tablespoon or two of cold water. Just enough so the dough comes together. Then wrap in plastic wrap and refrigerate for at least a couple hours or overnight.
2. 2If you are using frozen peaches, thaw them and try to remove any excess liquid. You don't have to pat the peaches completely dry as some liquid is good, but you don't want them sitting in a big puddle of water after they thaw either. Just give them a good drain and you're good.
3. 3Toss them with the flour, sugars, salt, and vanilla extract. Once you've rolled out about 1/3 of the dough for your bottom crust, place in a buttered pie pan. Then add your filling. Top with the 2 tablespoons of butter cut into four pieces (for even distribution).
4. 4Roll out the remaining dough and cover the top of the pie. You should have about 1/4 or 1/5 of the dough left over, you can use this to decorate the top. Once you have your design cut out, dip your fingers in a little water to wet the top crust. Press the design onto the moistened top crust. This will help to make sure your design doesn't move around while baking. Always a bummer to spend time spelling out a word only to have all your letters move around in the oven. Tastes the same though.
5. 5Bake at 350°F for 50-60 minutes. I like to check on the pie after the first 30 minutes to make sure the edges of the crust aren't browning too fast. If they do, remove the pie from the oven and carefully wrap the edges in foil. Then continue to bake.
6. 6Allow to cool for 10-15 minutes before slicing into it.